Golden brown Brussels sprouts get tossed with lemon juice and topped with crunchy panko seasoned with garlic, thyme, parsley and lemon zest.
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 6 |
Ingredients
- 2 pounds Brussels sprouts, washed, trimmed and halved
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 clove garlic, smashed
- 1/3 cup panko breadcrumbs
- 1/2 teaspoon chopped fresh thyme
- Pinch of crushed red pepper
- Finely grated zest of 1 lemon, plus juice of 1/2 lemon
- 1 teaspoon chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
- Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
- Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
- Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 158 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 5 mg |
| Sodium | 406 mg |